Sun-Dried Tomato Chicken Soup

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This warm, comforting Sun-Dried Tomato Chicken Soup is so easy to prepare in a slow cooker! Just the right amount of spice, it’s a delicious gluten-free and dairy-free soup that’s also perfect for leftovers! {GF + paleo-friendly}

Warm, comforting, inviting slow-cooker Sun-Dried Tomato Chicken Soup. Does it even get any better than that? No, Spiriteds, it doesn’t. This soup is the one I make for cozy get-togethers because it makes just the right amount for a small gathering. And because it is a slow cooker recipe, I can throw everything together, leave it for six hours, and GET MY LIFE. I don’t have to stew over my soup. And if you are looking for a low-maintenance, gluten-free slow cooker recipe this cold weather season, then wet the fire and call in the dogs because the search is over!

Today’s recipe is an offshoot of an original K-Hubs and I made countless times during our early married years. It’s a recipe straight out of Carol Heading Munson’s Complete Slow Cooker Cookbook (2003, pg. 88) one of my dads gave us for Christmas shortly after we tied the knot. We adapted it for our dietary needs and enjoy it in regular rotation.

Sun-Dried Tomato Soup ingredients

• Chicken
• Broth (Bone broth or vegetable broth will work)
• Tomatoes: fresh and sun-dried
• Fresh garlic
• Onions (red and green)
• Flavorings: Basil, oregano, parsley, sea salt, and coarse black pepper

All of these ingredients come together for a bowl of deliciousness with a not-so-subtle hint of Italian flavor. I’m totally on board with this, and if you are #same, then get your slow cooker out and get ready for something flat-out AMAZING because Sun-Dried Tomato Chicken Soup totally delivers.

Tips to make Sun-Dried Tomato Chicken Soup

• If you have the time, then sauté the chicken, onion, and garlic with a dollop of coconut oil and a pinch of sea salt before adding them to the slow cooker. This not only intensifies the flavors but also removes any scum or film from the chicken that would cloud the soup in the slow cooker.
• Add more garlic, oregano, and basil as desired. I start with the amount listed, and then if I’m in the mood for a stronger flavor, I’ll add more.
• Let the soup sit on the WARM setting for one to two hours after the slow cooking is complete. This is the secret to a thicker, more flavorful soup.
• Buy a second bag of sun-dried tomatoes to use as a garnish. If you’re looking for added texture in this comfy, cozy soup, then top your soup with extra sun-dried tomatoes.

Whether you are making this for a holiday gathering or movie night IN, grab a bowl, nab a spoon, and prepare yourself for savory awesomeness. Because why? Because Sun-Dried Tomato Chicken Soup, fresh out of the slow cooker or savored days later as leftovers, epitomizes the delectable flavors comforting winter recipes are made of.

Gimme all the soups!

• Dairy-Free Creamy Broccoli Soup
• Paleo Chicken Fajita Soup
• Creamy Roasted Garlic and Onion Soup
• Paleo Chicken and Cauliflower Rice Soup

Spiriteds, stay well and stay wild. Jump into the fun whenever you can, and always remember I’m glad you’re here! ❤️

Sun-Dried Tomato Chicken Soup

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Warm, comforting Sun-Dried Tomato Chicken Soup is so easy to prepare in a slow cooker! Just the right amount of spice, it’s a delicious gluten-free and dairy-free soup that’s also perfect for leftovers! {GF + paleo-friendly}

• Prep Time: 20 mins
• Cook Time: 6 hours
• Total Time: 6 hours 20 mins
• Yield: 4 to 6 servings 1x
• Category: Soups and Stews
• Method: Slow Cooker
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• Coconut oil or olive oil (See Notes)
• 3–4 chicken breasts, cut into strips
• 1 red onion, diced
• 2 cloves garlic, pressed
• 4 cups broth (Homemade Bone Broth or Homemade Vegetable Broth will work)
• 2 cups diced tomatoes
• 1 (3 ounce) package sun-dried tomatoes
• 1 cup green onion, sliced
• 1 tablespoon parsley flakes
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon sea salt
• Coarse black pepper, for garnishing

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Instructions

1. Combine all ingredients in a slow cooker and set to 6 hours, stirring periodically.
2. Let cool slightly and, using two forks, gently pull the chicken apart. Then garnish with coarse black pepper, serve, and enjoy!
3. Store in glass containers for up to one week.

Notes

• For a deeper flavor and to reduce the amount of film that may rise while the chicken cooks, consider sautéing the chicken in a skillet first with a few dollops of coconut oil or glugs of olive oil. Then using a slotted spoon, transfer the chicken to the slow cooker. You can follow this by sautéing the diced onion and pressed garlic in the same skillet, transferring them to the slow cooker, as well. 
• The secret to the thicker soup consistency shown in these photos is to let soup cool on the “warm” setting for up to 2 additional hours. Not only will the soup thicken but the flavors will also intensify. 
• To make this as paleo-friendly as possible, I gravitate toward fresh tomatoes I dice myself (in place of canned tomatoes) and sun-dried tomatoes with as few added ingredients as possible. 

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